Dessert

Chocolate Peanut Butter Cheerios Chex Muddy Buddies Party Mix is the Ultimate Holiday Snack!

This is a sponsored conversation written by me on behalf of Chex™. The opinions and text are all mine. 

There’s something about the holiday season that puts me in the mood to make homemade gifts for my friends and family that are made right from my own kitchen! I also love this time of the year because it allows me to spend quality time with my boys while preparing these treats or hosting a fun holiday party. Chocolate Peanut Butter Cheerios™ Chex™ Muddy Buddies™ Party Mix, made with ingredients found at your local Publix store, is sure to be a hit with anyone on your gift list this holiday! This would also be the ultimate snack for any of your holiday parties or gatherings.

Have you ever made Muddy Buddies before? If not, you are totally missing out! This version of Muddy Buddies, the Chocolate Peanut Butter Cheerios Chex Muddy Buddies, is sure to be a new favorite! Powdered sugar mixed with Chocolate Peanut Butter Cheerios, Chex cereal, peanut butter cups, peanuts and chocolate chips makes this Muddy Buddies recipe a chocolate and peanut butter lover’s dream! 

The recipe is very easy to prepare, and thanks to a printable coupon at www.getthesavings.com/chex, we can score one (1) FREE box of Chocolate and Peanut Butter Cheerios with the purchase of any three (3) Chex cereals. Stock up now so that you will be prepared to make this delicious treat all holiday season!

Ingredients:

9 cups Rice or Corn Chex™ Cereal

1 cup Nestlé® semisweet chocolate chips

½ cup Skippy® Creamy peanut butter

¼ cup butter

1 teaspoon McCormick® Pure Vanilla

1½ cups powdered sugar

3 cups Chocolate Peanut Butter Cheerios™ cereal

32 miniature peanut butter cups, unwrapped, cut in half

1 cup Planters® salted cocktail peanuts       

Ziploc® 2-4 count containers

Directions:

Place 9 cups of Rice or Corn Chex Cereal in a bowl

Melt the butter with the chocolate chips and peanut butter on high in the microwave for 1½ minutes until smooth, removing to stir every 30 seconds

Add the vanilla into the chocolate peanut butter mixture and stir. Place the chocolate peanut butter mixture over the Chex Cereal and stir until the cereal is coated

Place cereal mixture in a 2-gallon resealable Ziploc® bag

Add in the powdered sugar and shake in the bag until well coated

Add 3 cups of Chocolate Peanut Butter Cheerios, the halved peanut butter cups and the peanuts to the Ziploc bag

Seal bag and shake until well coated

Place in a Ziploc container and enjoy! This is so delicious that you will not be able to eat just one helping! You can place a festive bow on the top of the Ziploc container for delicious gifts that anyone is sure to love this holiday!

Gluten-Free Zucchini Muffins

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I don’t know about you, but we love zucchini! I love to roast it, spiralize it, eat it raw, the list goes on and on! We also love a good Zucchini muffin so I was thrilled to come across this recipe that used Bob’s Red Mill Gluten-Free Baking Flour. If you have not yet tried this flour, it is the bomb! Seriously, it is the best-tasting gluten-free flour out there. I love that it can be used in any of your regular recipes as it measures 1 to 1 for baking flour.

These zucchini muffins are so delicious and you will want to make them again and again! I have made them now 3 times and every time they are devoured by my entire family!

Zucchini Muffins

Recipe adapted from Bob’s Red Mill recipes

Ingredients

Directions

Preheat the oven to 350 degrees. Line muffin pan with liners or spray with oil.

In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, mix together the eggs, almond milk, apple cider vinegar and vanilla. Using a stand or hand mixer, slowly add in the wet ingredients to the dry just until combined. Add in the stick of butter until combined then mix in the shredded zucchini. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake around 25-30 minutes or until a toothpick inserted in the center comes out clean.

Enjoy! You won’t be able to eat just one, I promise!

Strawberry Pound Cake Kabobs With Chocolate Drizzle #SundaySupper #FLStrawberry

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I don’t know about you, but as soon as Florida strawberry season is here, I can’t help but do a little strawberry dance! These red gems of juicy goodness are the perfect portable bite and they can be eaten anytime anyplace. Just wash and eat!

You may not know this, but Florida strawberries are actually harvested in the winter.  Yep, it is true! These beauties are available from November through April so we can enjoy them regardless of the weather outside!

If you don’t see Florida strawberries carried at your local grocery store, be sure to ask your produce or store manager. You will be glad you did. There is nothing like a Florida strawberry!

Not only are Florida strawberries delicious, they are also packed full of nutritional benefits. Strawberries are virtually fat free, have no cholesterol, and did you know that just 8 medium strawberries contain more Vitamin C than one orange? Click here for more nutritional info.

When I bought my first pound of Florida strawberries this year I was torn what to do with them. They were so sweet! I made a few smoothies, dipped some in chocolate and of course just ate them by themselves! I knew that I wanted to create an extra special treat with these beauties so I decided to make Strawberry Pound Cake Kabobs With Chocolate Drizzle. This is such a fun and easy recipe and a great use of strawberries! With Valentine’s Day just around the corner these would be the perfect nutrient-packed treat that anyone is sure to love! 

Strawberry Pound Kabobs With Chocolate Drizzle

Ingredients:

Pound cake cut into small cubes. I made my own, but you can use store bought as well.

Florida Strawberries washed and cut into half-sized pieces

Melting chocolates

Kabob or skewer sticks

Directions: 

Place a piece of strawberry on a skewer, then a cube of pound cake. Alternate back and forth until you have done this several times per each skewer.

Melt your favorite chocolate in the microwave and drizzle over the finished skewers.

Serve and enjoy! You won’t be able to eat just one! The juice from the Florida strawberries mixed with the pound cake and chocolate is oh-so amazing! 

Additionally, you can enter the #FLStrawberryCapContest for your own Strawberry Cap and you could win a Florida getaway with your family at the gorgeous Trade Winds Islands Resorts on St. Pete Beach! How much fun would that be? You can see all of the details to the contest HERE.

Need more Florida winter strawberry inspiration? Visit Strawberry Sue or follow Strawberry Sue on You Tube or Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram, Google +and Pinterest.

What is your favorite way to use Florida Strawberries? I would love to hear!

Appetizers

Side Dishes

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Four Ingredient Butterfinger Pie

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If you need a quick and yummy dessert this weekend, this one is always a hit!

One of my all-time favorite candy bars is the Butterfinger so this recipe is right up my alley! It is not only delicious but super easy as well. In fact, it has only 4 ingredients!

**If you love this recipe don’t forget to Pin it HERE!

INGREDIENTS:

1 pre-made Graham Cracker Pie Shell

1 8oz. block of Cream Cheese softened to room temperature

1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed

1 12oz. container of Cool Whip

 

DIRECTIONS:

Reserve 1/2 of the crushed Butterfinger Candy Bars.

Mix together the Softened Cream Cheese, Cool Whip and Crushed Butterfinger Bars. I used a hand mixer to make sure that everything is incorporated together.

Place mixture in the pre-made Graham Cracker Crust.

Sprinkle the reserved Crushed Butterfinger Bars on the top of the pie.

Refrigerate for at least two hours or until ready to serve. This tastes even better the longer that it sets.

Enjoy! You will not be able to stop at one piece! 

Easy 5 Ingredient Chocolate Eclair Cake

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One of my all-time favorite desserts growing up was Chocolate Eclair Cake. The rich chocolatey topping with the smooth pudding and graham crackers all marry together to form one yummy dessert! My friend Charity introduced me to this recipe that only requires 5 ingredients. This dessert will knock your socks off! And, the longer it sets in the refrigerator the better it gets! This is definitely a crowd-pleasing dessert and perfect for a potluck! It is also very frugal recipe. I purchased all of the ingredients for this dessert at Aldi for under $5!

*If you love this recipe don’t forget to PIN it HERE!*

INGREDIENTS:

2 small boxes of Instant Vanilla Pudding

1 8oz. container of Cool Whip

3 Cups of Whole Milk

1 box of Graham Crackers

1 Tub of Milk Chocolate Frosting

 

DIRECTIONS:

Grease a 9X13 pan with butter.

Mix the 2 boxes of pudding and the 3 cups of milk in a large bowl for about 2 minutes. Fold in the container of Cool Whip.

Place a layer of Graham Crackers in the Pan.

Layer half of the Pudding/Cool Whip mixture over the Graham Crackers.

Place another layer of Graham Crackers over the Pudding Mixture.

Add the remaining Pudding Mixture over the Graham Crackers.

Lastly, place one more layer of Graham Crackers on top of the Pudding/Cool Whip mixture.

Heat the Chocolate Frosting in the Microwave for about 20-30 seconds to soften it.

Place the Choclate Frosting over the last layer of Graham Crackers and spread it evenly across like you are frosting a cake.

Chill in the Refrigerator for at least 4-5 hours. I find that if you let this set overnight in the refrigerator that it tastes even better!